Homemade Vegan Sweet Potato Gnocchi
Today: sweet potato gnocchi – yummie! Gnocchi made from sweet potatoes are soft, slightly sweet, and perfect for soaking up flavorful sauces. Best of all, they are easily made completely vegan, and I’ll share an easy gluten-free option, too!
I love serving these gnocchi with one of my homemade pestos — it’s the perfect balance of creamy, herby, and nutty flavors against the pillowy texture of the gnocchi.
Ingredients
For the gnocchi:
- 2 medium sweet potatoes (about 400g), boiled in their skins until soft (or oven baked!)
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- ¼ cup oat flour (or more gluten-free flour if needed)
- ½ tsp salt
- ¼ tsp nutmeg (optional)
Instructions
1. Prepare the Sweet Potatoes
- Boil or oven-bake the sweet potatoes whole, with the skins on, until they are very soft (about 30-40 minutes, depending on their size).
- Let them cool slightly, then peel and mash them until smooth (boiled version) or scoop out the flesh and mash it until smooth (oven baked).
2. Make the Dough
- Add the salt and nutmeg to the mashed sweet potatoes.
- Gradually mix in the flour until a soft dough forms. It should be slightly sticky but manageable. If it’s too wet, add a little more flour, one tablespoon at a time.
3. Shape the Gnocchi
- Lightly flour your surface, then divide the dough into four sections.
- Roll each section into a rope about ½ inch thick and cut into bite-sized pieces.
- If you want, press each piece gently with a fork for the classic gnocchi ridges (these help hold the sauce!).
4. Cook the Gnocchi
- Bring a pot of salted water to a boil. Drop in the gnocchi and simmer until they float to the top (about 2 minutes).
- Remove with a slotted spoon and toss immediately with your favorite sauce.
Gluten-Free Option
To make these fully gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour. I also like adding oat flour for extra structure, but you can use almond flour or a bit of tapioca starch for a softer texture.
Serving Suggestions
I love pairing these gnocchi with one of my homemade pestos — whether it’s my Simple Red Pesto (vegan) or my Fennel green and sesame pesto, they both are delicious with these gnocchi. Their rich, herby or tangy flavors complement the sweetness of the gnocchi beautifully!
Let me know if you try this recipe and what sauce you pair it with!
Homemade vegan sweet potato gnocchi
Ingredients
- 2 medium sweet potatoes
- ca. 1 3/4 cups all-purpose flour (can be a mix of 1 1/2 cups all-purpose and 1/4 cup oat flour) – for gluten-free substitute with a gluten-free flour blend!
- 1/4 tsp nutmeg (optional)
- salt
Instructions
- Boil or oven-bake the sweet potatoes whole, with the skins on, until they are very soft (about 30-40 minutes, depending on their size).Let them cool slightly, then peel or scoop out and mash them until smooth.
- Add the salt and nutmeg to the mashed sweet potatoes.Gradually mix in the flour until a soft dough forms. It should be slightly sticky but manageable. If it’s too wet, add a little more flour, one tablespoon at a time.
- Lightly flour your surface, then divide the dough into four sections.Roll each section into a rope about ½ inch thick and cut into bite-sized pieces.If you want, press each piece gently with a fork for the classic gnocchi ridges (these help hold the sauce!).
- Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the top (about 2 minutes).Remove with a slotted spoon and toss immediately with your favorite sauce.